Food Waste, Healthy Diets, and Environmental Sustainability: A Guide for Nutritionists
No abstract available (Source: Nutrition Today)
Source: Nutrition Today - January 1, 2020 Category: Nutrition Tags: CE Test Source Type: research
Turmeric: Potential Health Benefits
For centuries, Curcuma longa (turmeric) was used as a spice in Asian cuisine and as a medicinal herb for treatment of inflammation, pain, wound healing, and digestive disorders, to name a few. Considerable preclinical research found that turmeric and its bioactive curcuminoid polyphenols can affect a variety of chronic conditions. Poor oral bioavailability of these curcuminoids hindered human trials investigating the efficacy of oral turmeric and its curcuminoids in treating various diseases and disorders. However, with the development of absorption-enhanced curcuminoid formulations in the past decade, dozens of clinical s...
Source: Nutrition Today - January 1, 2020 Category: Nutrition Tags: Nutrition Science Source Type: research
Sorghum: History, Use, and Health Benefits
Humans have used sorghum for millennia in Northeast Africa. The first mention of it in the United States was by Benjamin Franklin in 1757 regarding broom making. The United States is the top sorghum producer worldwide, and 6 western states in the United States produce 90% of all production. The main use of sorghum worldwide is for food. In the United States, more sorghum is used for biofuel and animal feed than for human consumption, but this percentage is quickly rising with the interest in sorghum as a gluten-free replacement for wheat. It is a nutrient-rich grain that is high in soluble fiber and antioxidants and may re...
Source: Nutrition Today - January 1, 2020 Category: Nutrition Tags: History of Nutrition Source Type: research
Overhauling Nutrition Assistance Programs to Provide Comprehensive Nutrition Support for Older Adults
Older adults want to “age in place,” but the currently fragmented and inadequate nutrition assistance environment is at odds with this goal. Given the substantial gap between resources needed to make the “Aging in Place” dream a reality and current level of support, investigation into mechanisms of an overhaul to nutrition assistance for older adults is warranted. In this article, we assess the need for comprehensive nutrition support for older adults, review the current federal nutrition support, provide rationales for legislation supporting nutrition support integration and expansion (with an emphasis on home nut...
Source: Nutrition Today - January 1, 2020 Category: Nutrition Tags: Nutrition Policy Source Type: research
Recent Surveys on Food Allergy Prevalence
Substantial numbers of children and adults report having immunoglobulin E–mediated food allergies. However, generating accurate food allergy prevalence data is difficult. Self-reported data can overestimate prevalence when compared with prevalence estimates established by more rigorous methods. As of 2004, in the United States, the Food Allergen Labeling and Consumer Protection Act mandated that the label should declare the source of the food if the product contains that food or a protein-containing ingredient from that food (not all proteins in a major food allergen cause allergic reactions) in the manner described by t...
Source: Nutrition Today - January 1, 2020 Category: Nutrition Tags: Nutrition and the Lifecycle Source Type: research
Ultraprocessed Foods and Their Application to Nutrition Policy
Processed foods have been part of the human diet from the very earliest times. Recently, processed foods have come under scrutiny, particularly the category ultraprocessed foods as defined in the NOVA classification of foods. The basic tenet behind this renewed concern about ultraprocessed foods is that it is processing per se, which matters in diet and health, not nutrients or foods. Notwithstanding this, the literature on ultraprocessed foods is almost entirely focused around nutrients and obesity. However, not all studies have found positive links between obesity and ultraprocessed food intake. The category, ultraproces...
Source: Nutrition Today - January 1, 2020 Category: Nutrition Tags: Food and Nutrition Source Type: research
The Emergence of the Term “Ultraprocessed” Foods in Nutrition Research
“Ultraprocessed” is a relatively new term used to categorize foods. The purpose of this article is to document the emergence of the term in nutrition research literature for the past decade. A PubMed search for “ultraprocessed” in the title or abstract was conducted to document the term's use, frequency, and geographic origin. The term, which initially appeared in articles published by Brazilian researchers, is now widely used by the international research community. Because words matter, especially in nutrition education and food selection recommendations, it is important to track the use of terms such as “ultra...
Source: Nutrition Today - January 1, 2020 Category: Nutrition Tags: Nutrition Communications Source Type: research
Food Waste, Healthy Diets, and Environmental Sustainability: A Guide for Nutritionists
Food is wasted at various points in the US food system, but the greatest amount of food waste occurs at the consumer level. Emerging research now shows a connection between consumer food waste, healthy diets, and environmental impacts, with implications for food security and hunger. In the United States, the average consumer wastes nearly 1 lb of food every day—approximately one-quarter of edible food purchased. Those who consume healthier diets waste more food than people who consume diets that are less healthy. This food waste accounts for vast amounts of wasted cropland, irrigation water, fertilizers, pesticides, and ...
Source: Nutrition Today - January 1, 2020 Category: Nutrition Tags: CE Article Source Type: research
NEWSbreaks
No abstract available (Source: Nutrition Today)
Source: Nutrition Today - January 1, 2020 Category: Nutrition Tags: DEPARTMENTS: Newsbreaks Source Type: research
NUTRITION Gazette
No abstract available (Source: Nutrition Today)
Source: Nutrition Today - January 1, 2020 Category: Nutrition Tags: DEPARTMENTS: Nutrition Gazette Source Type: research
Moving the Needle on Hypertension: What Knowledge Is Needed?
No abstract available (Source: Nutrition Today)
Source: Nutrition Today - November 1, 2019 Category: Nutrition Tags: CE Test Source Type: research
Nutritional Content and Ingredients of Commercial Infant and Toddler Food Pouches Compared With Other Packages Available in the United States
The ingredients and nutrients of infant and toddler foods (ITFs) sold in pouches were compared with products available in other packages, such as jars/packs and other containers. Company websites (n = 21) and in-store shelf inventory (n = 3) were used to create a database of commercial ITFs containing vegetables (n = 548) sold in the United States. Results indicated that ITFs containing vegetables were most commonly packaged in pouches (50%), followed by “other” packages (25%) and jars/packs (25%). Infant and toddler food pouches contained significantly more sugars per serving and per Reference Amount Customarily Consu...
Source: Nutrition Today - November 1, 2019 Category: Nutrition Tags: Nutrition and the Lifecycle Source Type: research
Dietary Sources of Sugars and Calories
We examined the relative contributions of food and beverage items, as well as subcategories of beverages, to calories, total sugar, and added sugar intakes among individuals 2 years or older using 24-hour dietary recall data (day 1) from the 2015–2016 National Health and Nutrition Examination Survey (NHANES). We compared these data to data discussed in the 2015 Dietary Guidelines Advisory Committee report based on the 2009–2010 NHANES. We found that the percentage energy from all foods has increased slightly from 81% to 84%, whereas percentage energy from beverages has declined (19% to 16%) from 2009/2010 to 2015/2016,...
Source: Nutrition Today - November 1, 2019 Category: Nutrition Tags: Nutrition Science Source Type: research
High-Quality Carbohydrates: A Concept in Search of a Definition
This article summarizes the views of experts on the concept of carbohydrate quality and the numerous factors that should be considered when assessing the quality of a carbohydrate-containing food or meal. (Source: Nutrition Today)
Source: Nutrition Today - November 1, 2019 Category: Nutrition Tags: Nutrition Science Source Type: research
Corn, Niacin, and the History of Pellagra
This article describes the history of pellagra and its relationship to poverty and the consumption of corn. (Source: Nutrition Today)
Source: Nutrition Today - November 1, 2019 Category: Nutrition Tags: History of Nutrition Source Type: research
